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One Hundred and One 

SANDWICHES 



COMPILED BY 

May E. Southworth 




D. P. ELDER & MORGAN SHEPARD 

San Francisco, Cal. 

1902 



ao^ 






THf LI8RAWV OF 

CONGRESS. 
Two Copies REceivEB 

SEP. S 1901 

OoPYmaHT ENT»«y 
CLASrO/XXo. No. 

/vysy 

copy 



KAO. No. 



Copyright by 

May E. Southworth 

1901 



The Murdock Press 
53a Clay St.. S.F. 



CLASSIFICATION 

FISH 

EGG 

SALAD 

MEAT 

SWEET 

NUT 

CHEESE 



4> AN CH O V Y ^ 

POUND the anchovies to a 
paste, and mix with an equal 
amount of olives, stoned and 
chopped fine. 

4^ ASTORIA ^ 

SOAK two ounces of gelatin in 
one cupful of chicken liquor 
until it is thoroughly softened ; 
add three cupfuls of chicken broth 
highly seasoned with celery, pars- 
ley, two cloves, blade of mace, salt 
and pepper. Strain into a pan, 
adding cooked salmon, flaked into 
small pieces. Set on ice to harden. 
Serve on whole-wheat bread but- 
tered, and spread with sour mayon- 
naise. 

^ BOHEMIAN ^ 

CHOP shrimps very fine and 
beat to a paste with oil or 
melted butter ; season with lemon 
juice, Worcestershire, cayenne, and 
celery salt. Spread between toasted 
and buttered saltines. 

^ CAVIAR ^ 

CUT thin slices from fresh 
bread, which must be but- 
tered and the crust removed before 
cutting. Spread with caviar mixed 

7 



with lemon juice. Roll tightly, lay- 
ing one roll against the other in a 
damp towel. When all are finished, 
tie in towels securely, so as to retain 
the shape. 



4^ FRENCH f> 

POUND the yolks of hard- 
boiled eggs to a paste, and 
mix with an equal amount of cold 
cooked fish. Spread on crisp 
lettuce - leaf, and place between 
bread spread thickly with mayon- 
naise dressing. 



4^ JAPAN ^ 

CHOP raw oysters very fine, 
season with pepper, salt, and 
a little tabasco. Lay on thin- 
buttered white bread with a crisp 
heart-leaf of lettuce between. Serve 
while the lettuce is fresh. 



^ LOBSTER ^ 

CHOP fine the meat of the 
lobster; add the soft parts; 
season with tabasco sauce, lemon 
juice, and oil. Spread upon lightly- 
buttered bread. 



4^ OYSTER ^ 

LARGE Eastern oysters fried. 
Dip lettuce-leaves in French 
dressing, put the oysters between, 
and lay between slices of but- 
tered white bread. 

^ SALMON ^ 

COOK salmon the day before 
in a bouillon made of red 
wine and water (equal parts), salt, 
peppercorns, a sliced onion, and a 
bunch of parsley. Let cool and 
drain. When ready to make sand- 
wiches put in a bowl, with salt, 
pepper, chopped shallots, and 
parsley, a little vinegar and sweet 
oil ; beat all well with a wire whip 
and spread. 

^ SARDINE ^ 

CAREFULLY skin and bone 
the sardines. Pound the meat 
to a paste, moisten with lemon 
juice, and season with cayenne 
pepper and salt. 

•^SHAD ROE ^ 

DELICATELY mash the roe 
with a fork to separate the 
eggs. Add a little chopped pickle, 
and season with pepper and salt. 
II 



4^ SHRIMP (^ 

ONE cup of shrimps shelled 
and mashed fine; one table- 
spoonful lemon juice, two table- 
spoonfuls of mayonnaise dressing. 
Blend thoroughly and use white 
bread. 

4^ SURPRISE (^ 

PLACE one half-cup of butter 
and one cupful boiling water 
over the fire ; when boiling beat 
one cupful of flour into this; when 
the dough rolls from side of sauce- 
pan beat in four eggs, one at a 
time. Drop by spoonfuls in {inger 
shape on to buttered paper, and 
bake in a moderate oven until 
light in weight when lifted. When 
cool, split open, fill cavities, and 
replace top. For filling, use lob- 
ster or some other fish salad. 

4^) TE A ^ 

MIX one teaspoonful of dry 
mustard with four table- 
spoonfuls of butter ; add the yolks 
of five hard - boiled eggs pressed 
through a sieve, three boned 
anchovies, two small pickles, one 
teaspoonful of capers, chopped 
fine. Cut Graham bread into 

13 



finger-shapes and spread with the 
mixture, and press two slices 
together. 

^ TOURIST ^ 

RUB yolks of hard-boiled eggs 
through fine strainer; mix 
with butter, creamed. Add sar- 
dines, skinned, boned, and mashed 
to a paste. Season with lemon 
juice and minced olives. 



15 



^ EASTERN?* 

CUT hard-boiled eggs into 
slices, sprinkle with salt and 
pepper plentifully. Spread the 
bread with butter mixed with 
chopped parsley and fit the thin 
rounds of egg between. 

4^ PICNIC ^ 

CHOP hard-boiled eggs fine, 
mix with mayonnaise, and 
spread on well - buttered whole- 
wheat bread. 



4^ PLYMOUTH ^ 

LAY sliced hard - boiled eggs 
between crisp lettuce-leaves. 
Spread the bread with butter and 
then with mayonnaise. 



'9 



SALAD 



I 



^ ABERDEEN ^ 

SHRED the lettuce with a fork 
and season with salt, pepper, 
and lemon juice. Spread between 
thinly sliced and buttered rounds 
of bread, and press a thin slice of 
tomato on the top of each. 

4if BI CYC LE ^ 

FILL a crisp lettuce leaf with 
an egg salad made of hard- 
boiled eggs sliced, and shavings of 
cold boiled potatoes, mixed with 
mayonnaise dressing. Cover with 
another leaf, place between thin 
slices of buttered bread, press gen- 
tly, and cut into triangles. 

^ BOSTON ^ 

PRESS cold baked beans 
through a colander. Add 
two tablespoonfuls of horseradish 
and two of celery, minced, to each 
cup of beans. Season with onion 
juice and made mustard. Use the 
steamed Boston brown bread. 

^ BRAND NEW <?> 

CHOP two good-sized cucum- 
bers fine, add a little onion 
juice, a dash of red pepper, and as 
much mayonnaise dressing as will 
make it the right consistency. 
23 



f^ CAPER ^ 

MINCE the olives very fine 
and mix with one third the 
quantity of finely chopped capers. 
Work up smoothly with butter, or 
with oil and paprika and celery 
salt, and spread between strips of 
buttered rye bread. 

4^ CELERY ^ 

TAKE equal parts of finely 
chopped celery, walnut 
meats, and olives. Mix with 
French dressing, and put between 
buttered brown bread. 

4t CUCUMBER ^ 

SLICE the cucumber very thin 
and lay in French dressing a 
half-hour. Add one teaspoonful 
of chopped chives and a little pa- 
prika. Spread between entire-wheat 
bread thinly buttered. 

f^ ESTHETIC ^ 

FRESH unsalted butter put in 
a tight jar with the fresh blos- 
soms of clover for several hours 
until it absorbs the flavor. Cut 
delicate white bread in exceedingly 
thin slices and spread with the 
delicately flavored butter. These 
are especially nice for afternoon tea. 

25 



«^ GRAPE ^ 

TAKE the large thin -skin 
white grapes ; cut lengthwise 
and slip out the seeds. Slice nice 
sour apples and celery very thin. 
Toss all up in French dressing 
and spread. 

'•Screen pepper^ 

TAKE the large sweet Bell 
pepper; remove seeds and 
chop fine. Mix with thick, well- 
seasoned mayonnaise, and add a 
teaspoonful of onion juice. Spread 
on dry, crisp lettuce-leaves and put 
between thin slices of buttered 
bread. 

"^HORSERADI SH"?* 

FOUR tablespoonfiils of grated 
horseradish, one tablespoonful 
of lemon juice, three tablespoons 
butter. Cream the butter, and add 
horseradish and lemon. 

4^ LETTUCE ^ 

LAY a crisp lettuce-leaf sprin- 
kled with salt between thin 
slices of bread. Spread with may- 
onnaise dressing made sour with 
lemon juice. 

27 



♦^MOCK OYSTERf^ 

BOIL salsify until tender, work 
smooth with cream, and 
season with anchovy sauce and 
cayenne. 

4^ MOSAIC^ 

USE white and brown bread, 
putting them together with 
green butter. The butter is made 
by boiling spinach, putting it 
through a sieve, draining as dry as 
possible, and seasoning with finely 
chopped parsley and capers, making 
it perfectly smooth by beating in 
creamed butter. 

4l> MUSHROOM ^ 

SAUTE the mushrooms in a 
little butter and sliced onion 
for five minutes, cover with highly 
seasoned stock, and cook until 
tender. Press through a sieve and 
add an equal quantity of lobster 
meat pounded smooth. Season 
with salt, pepper, lemon juice, and 
tomato catsup. White bread. 

4^ NASTURTIUM ^ 

ONE dozen nasturtium blos- 
soms, two tablespoonfiils of 
mayonnaise dressing. Spread white 
bread with the mayonnaise, and 
29 



place each blossom overlapping the 
next half-way to give substance to 
the " filling." Roll the sandwiches. 



4^ ONION ^ 

TAKE a mild, sweet onion; 
skin and lay in ice-water for 
an hour before using. Slice very 
thin, and put between the little 
round slices of well-buttered Bos- 
ton brown bread cut thin. 



RAVIGOTE BUTTER 

ONE teaspoonful each of finely 
chopped tarragon, chevril, 
shallot, chives, parsley, and gher- 
kins ; one teaspoonful lemon juice, 
one half- teaspoon anchovy paste, 
one quarter -teaspoonful paprika, 
dash of nutmeg. Blend thoroughly 
and mix with two teaspoonfuls of 
creamed butter. Color a pale green. 



^ RIPE OLIVE (^ 

CHOP the ripe olives fine and 
drain ; mix with mayonnaise. 
Pack in a jar, and do not spread 
until needed, as they are apt to 
make the bread soggy. 

31 



41^ SPINACH ^ 

USE cold boiled spinach which 
when hot was chopped very 
fine. Mix the spinach with sauce 
tartare and spread on one slice of 
bread. Spread the other with 
butter and the chopped yolks of 
hard-boiled eggs and press the two 
slices together. 

4^ TARTARE ^ 

ONE tablespoonful each of 
chives, capers, gherkins, 
olives, and tarragon-leaves chopped 
fine; one teaspoonful each tarragon, 
vinegar, and lemon juice ; one half- 
teaspoonful each French mustard 
and paprika; two tablespoonfuls 
butter. Cream the butter and 
blend thoroughly. Use entire- 
wheat bread. 

f^ TOMATO ^ 

CUT white bread into thin 
slices ; then with a circular 
cutter form into rounds. Spread 
thinly with butter. Pare, chill, and 
cut the tomatoes very thin. Place 
a slice of tomato on the rounds. 
Dust with pepper, salt, and a speck 
of lemon juice. Cover with another 
circular piece and garnish the plate 
with parsley. 

33 



^ VIOLET ^ 

TWO cups of fresh violets, 
one quarter-cup fresh butter 
without salt, hard and cold. Put 
one cup of the violets in bottom 
of jar, wrap the butter in waxed 
paper and lay on top, and cover 
with remainder of violets. Cover 
the jar tightly, and leave for several 
hours in a cold place. When ready, 
spread this butter on very thin slices 
of white bread which has been given 
a violet bath in the same way. 

4^ WALDORF ^ 

CHOP fine two Greening 
apples and an equal quan- 
tity of celery. Mix with French 
dressing. 

«{i WATERCRESS ^ 

HAVE the whole-wheat bread 
cut very thin and spread with 
mayonnaise. Take the fresh leaves 
of the watercress ; wipe perfectly 
dry and lay between. 



35 



#ii A U RO RA «?> 

ONE cup of ham and veal, 
mixed and chopped fine. 
Season with one teaspoonful of 
vinegar, two drops of tabasco, and 
one half-teaspoonful of mustard. 
White bread. 

"t> BACON ^ 

TOAST or fry thin bacon until 
crisp. Drain from fat, and 
place between thin slices of buttered 
toast. 

4tf BEEF ^ 

SEASON a cup of rare roast 
beef chopped fine with a little 
celery salt, tomato catsup, and 
Worcestershire sauce. Add ten 
drops of onion juice and a tea- 
spoonful of melted butter. Mix 
all thoroughly. 

^ BISCUIT ^ 

ROLL baking-powder biscuit- 
dough thin as pastry, spread 
with butter, roll another layer, and 
put on. Cut out and bake quickly. 
Pull apart and spread with one cup 
cold chicken, one cup cold boiled 
tongue, one half-teaspoonful celery 
salt. Cayenne and mayonnaise to 
moisten. Chop meat very fine. 
39 



B 



f^ CHICKEN ^ 
OIL a chicken until perfectly- 



tender. Chop very fine, 
moistening with a little of the 
liquor it was boiled in. Add a 
few truffles, about half a cupful 
of chopped ham, and season with 
pepper, salt, mustard, and tomato 
or mushroom catsup. Chop all 
together until it is like paste. 
White bread. 

4t CLUB HOUSE ^ 

CHOP the meat of one cold 
boiled chicken very fine. Rub 
a mixing-bowl well with garlic and 
place in it the prepared chicken. 
Add yolks of six hard-boiled eggs 
previously mashed with a fork, 
one tablespoonful each of minced 
parsley, vinegar, and lemon juice, 
one teaspoonful onion juice, salt, 
pepper, one half-teaspoonful celery 
salt, and enough olive oil to mois- 
ten sufficiently to spread on bread, 
which should be thinly sliced and 
but slightly buttered. 

f^CORNED BEEF^ 

CHOP the cold meat very fine, 
using one fourth of fat meat. 
Season with made mustard. Use 
Boston brown bread with this. 

41 



CROSSE & BLACKWELL 

CHOP some cold ham, either 
fried or boiled, very fine. 
Spread on well-buttered Graham 
bread. Take Crosse & Blackwell's 
mustard pickles, slice very thin, and 
lay on top of the ham, using a 
little of the mustard dressing to 
moisten. 

IMITATION PATfe 

SAUTE one half-dozen chicken 
livers with a little onion in 
butter until brown, then add well- 
seasoned chicken stock, and let 
simmer until tender. Mash the 
livers with a wooden spoon through 
a sieve. Season with salt, paprika, 
mustard, and a dash of curry. Put 
this pate in an earthen dish and 
press until cold, when it is ready 
for the sandwiches. 

4i> I ND IAN ^ 

TO two parts of cooked veal 
allow one part of cold boiled 
tongue, and to each cupful of the 
mixture, measured after chopping, 
add one tablespoonful of melted 
butter, one teaspoonful of essence 
of anchovy, and one half-teaspoon- 
ful of lemon juice. Butter and cut 
the bread, toast each slice a golden 

43 



brown, spread with the mixture 
while hot, and put together. Serve 
cold. 



o 



4^ L AM B ^ 

NE half-cup cooked lamb, 
two tablespoonfuls Parmesan 
cheese, one tablespoonful French 
mustard, salt, paprika, and a little 
cream ; mix until smooth. Spread 
buttered bread and put together 
with lettuce - leaves dipped in 
French dressing. 

mAitre d' hotel 

REMOVE the crust from 
white bread and toast, cut 
into triangles, spread each slice 
with mayonnaise dressing, add a 
Boston lettuce-leaf, on this a slice 
of cold fowl, then a slice of broiled 
bacon. Cover with other triangles 
of toast. Garnish the top of each 
with a slice of hard-boiled egg. 

4t MORRISON ^ 

MINCE cold cooked chicken 
very fine, season with 
enough boiled salad - dressing to 
make moist enough to roll in size 
about like the little finger, adding 
enough finely minced celery and a 

45 



bit of onion to season. Cover each 
roll with baking-powder biscuit 
crust rolled very thin, pinching the 
ends tightly shut. Brush with 
beaten egg and bake. Make rolls 
uniform in size. 

^ MUTTON # 

SEASON a cupful of finely 
chopped rare mutton with 
salt, tomato catsup, and paprika. 
Chop a tablespoonful of capers fine 
and mix with four tablespoonfuls 
of mayonnaise dressing. Spread 
thin slices of white bread with this 
mixture. 

PATE DE FOIE GRAS 

ON E half of a small cup of the 
pate mixed thoroughly with 
one half of a cup of finely chopped 
game. Spread between thin slices 
of well-buttered white bread. 

^ PAYS AN N E "^ 

SCRAPE the raw beef and 
season with pepper, salt, and 
a little onion juice. Spread on 
plain bread, and after the sand- 
wiches are made broil them over 
bright coals until thoroughly heated 
through. Serve hot. 

47 



4i> P I N A R D <?♦ 

COOK calf's liver in just 
enough water to cover it. 
When it is tender bruise it with a 
wooden spoon, and season with 
sweet marjoram, clover, pepper, 
and salt ; add enough cream to mix 
smooth. Take what is known as 
finger-rolls ; split and scrape out 
most of the crumb, butter the in- 
side of the shells thus left, and fill 
with the liver paste. 



4i> SAUSAGE ^ 

COOK link sausages in just 
enough water to cover them, 
letting the water evaporate and 
leaving them dry when done. 
When cold cut into the thinnest 
slices possible and lay on buttered 
Graham bread, with a mere wafer 
of cucumber pickle on top, putting 
another buttered slice over this. 



#^ SAVORY <?> 

ONE half-cup cooked chicken, 
one tablespoonful of grated 
cheese. Season with salt, paprika, 
and mustard. Mix with a little 
cream. 

49 



SH EEP'S TONGUE 

BOIL one-half dozen tongues 
in salted water in which has 
been squeezed the juice of a lemon. 
When cold chop fine, and season 
with one tablespoonful capers, one 
small shallot, two gherkins, and one 
tablespoonful parsley, all chopped 
very fine. 

4^ SMITH ^ 

CHOP celery and cold boiled 
chicken very fine. Mix with 
French dressing and put between 
thin buttered bread. 

41) SORRENTO^ 

BOIL the chicken livers, rub 
through strainer, and mix 
with equal amount of olives 
chopped very fine. Moisten with 
mayonnaise dressing. White bread. 

4t SWEETBREAD ^ 

COOK the sweetbreads until 
tender, drain and put in cold 
water, and let stand until cold. 
Pull each section apart, removing 
skin. Chop fine, and to one cup 
of sweetbreads add one cup of 
cucumbers or celery chopped fine. 
Moisten with mayonnaise and 
season with salt and pepper. 

51 



S W I FT^S PREMIUM 

MINCE cold boiled ham and 
hard-boiled eggs together; 
place between thin slices of brown 
bread spread with butter and 
mustard. 



TONGUE AND VEAL 

EQUAL quantities of cooked 
tongue and cooked veal 
chopped fine. Season with horse- 
radish and mix with mayonnaise. 

4^ TRUFFLE f> 

ON E tablespoonful boiled 
truffles, two tablespoonfuls 
chicken, two tablespoonfuls sweet- 
breads, all chopped fine, and mixed 
with cream mayonnaise dressing. 



53 



CANDIED CHERRIES 

CHOP cherries very fine, 
and add about half as many- 
seeded raisins chopped fine. Moist- 
en with sherry, add a little lemon 
juice, and stir well. It should be 
a thick paste. 



4^ COCOANUT ^ 

ONE cup of freshly grated 
cocoanut, one quarter -cup 
chopped nuts, one teaspoonful rose- 
water, two tablespoonfuls sugar. 
Mix thoroughly, and add three 
tablespoonfuls of thick cream. 



4^ COVENTRY ^ 

ROLL pufF-paste very thin and 
cut in shape ; butter it over 
with strawberry preserve. Cover 
this with the other half of the 
paste, press edges together, and 
trim neatly. Bake in a quick oven 
until a golden brown. When 
nearly done draw to the door of 
the oven, brush the surface with the 
yolk of an egg mixed with a few 
drops of milk, sift powdered sugar 
thinly over the top, and return to 
oven until nicely colored. 

57 



CRYSTALLIZED GINGER 

CHOP ginger, and mix with a 
little orange juice to make it 
stick together. Cut the bread very- 
thin, buttering it lightly. 



^ DATE ^ 

ONE half-cup of dates and one 
half-cup of English walnuts 
chopped fine and mixed with one 
half-cup of cream. Spread entire- 
wheat bread with butter and put 
mixture between. Cut in rounas 
and put one half English walnut 
meat dipped in the white of an effg 
on the top of each sandwich. 



^ ECCLES ^ 

ON E half- cup Maraschino 
cherries cut in small pieces, 
mixed with one quarter of a cupful 
of nut meats chopped fine. 



J 



FONCHONETTS 

EQUAL quantities of banana 
pulp mixed with red rasp- 
berries mashed. Sweeten and mix 
with cream. 

59 



I 



4i> MADRAS f> 

TAKE four tablespoonfuls of 
chutney and mix thoroughly 
with one half-teaspoonful French 
mustard and one teaspoonful lemon 
juice. Add four teaspoonfuls but- 
ter that has been creamed. 



4i> MARASCHINO ^ 

TWO bananas marinated in two 
tablespoonfuls Maraschino, 
three tablespoonfuls thick cream 
sweetened with honey. Use thin 
white bread thinly buttered. 



f^ ORIENTAL ^ 

ONE half-cup each preserved 
ginger and candied orange- 
peel chopped fine, mixed with three 
tablespoonfuls of thick cream. 



TUTTI-FRUTTI 

CHOP together one half-cup 
each of crystallized cherries, 
peaches, and apricots. Wet the 
paste with a little wild-cherry liquor 
and spread between buttered wafers. 
6i 



^ VERANDA ^ 

SPREAD exceedingly thin slices 
of white bread with currant 
jelly. Roll each sandwich, and 
stick wooden toothpicks in each 
to hold in shape. 



63 



4^ALMOND'?> 

CHOP almonds very fine and 
place between very thin slices 
of Boston brown bread, well but- 
tered. 



^ CHESTNUT ^ 

SHELL and boil a handful of 
chestnuts. Drain well, and 
when cold chop fine, with an equal 
amount of tart apples and tender 
white celery. Mix with creamed 
butter, and season with made mus- 
tard, paprika, and vinegar. Use 
white bread. 



4t PEANUT^ 

CHOP the meats fine, or put 
through a coflFee-mill, salt to 
taste, and add a little sherry or port 
wine to make thick paste. Spread 
between buttered bread. 



PEANUT BUTTER 

ONE half-box of peanut butter, 
one dozen olives stoned and 
chopped fine. Season with lemon- 
juice and salt. 

67 



f^ PECAN ^ 

ONE cup pecan meats chopped 
very fine, mixed with two 
tablespoonfuls of mayonnaise cream 
dressing. Use entire-wheat bread. 

f^ WALNUT ^ 

TAKE very thin slices of the 
little round loaf of Boston 
brown bread and spread with but- 
ter and walnut-meats chopped fine. 



69 



i 



I 



♦^ BEARNAISE <?> 

DIP the crisp inner leaves of 
lettuce in a French dressing 
just an instant — only an instant, 
if you wish them crisp. Lay them 
between thin slices of buttered 
brown bread on which has been 
spread cream cheese made soft 
with cream. 

4i> BERNE ^ 

CU T bread very thin and 
spread with soft butter. Be- 
tween the pieces place thin slices 
of Swiss cheese spread with made 
mustard. 

f^ COTTAGE ^ 

ON E half- cup of cottage 
cheese, one teaspoonful of 
anchovy essence, and one half- 
teaspoonfiil paprika. Spread on 
Graham bread. 



G 



ii) FRO MAGE ^ 
RATE any cheese ; rub it 



to a paste with butter, and 
spread the bread ; dust with salt 
and pepper. Cut into strips, and 
serve with salad. 



73 



♦^ GRUYfeRE <^ 

CUT Gruyere cheese into thin 
slices ; lay it on thin slices 
of brown bread. Fix an equal 
number of pieces of bread, spread 
with French mustard, and press 
the two together. 

^ HARLEQUIN ^ 

SPREAD brown bread with 
cottage cheese, seasoned with 
melted butter, salt, and a little 
cream. Place a thin layer of butter 
on two slices of white bread, cut to 
fit the brown, put one on the side 
which has the cheese. Spread the 
other side of the brown bread with 
French mustard, and add to this 
side the other slice of white bread. 
Garnish the top of each sandwich 
with an olive cut in half. 

•1^ MOCK CRAB ^ 

TAKE four tablespoonfuls of 
grated cheese and rub to a 
smooth paste with two tablespoon- 
fuls of butter; a half-teaspoonful 
each of salt and dry mustard, a dash 
of tabasco, and a teaspoonful of 
anchovy paste moistened with vine- 
gar. Spread between thin slices of 
dry toast. 

75 



f^ RAMBLER ^ 

CUT American cheese in slices 
as thin as a wafer, sprinkle it 
with salt, and place between thin 
slices of well-buttered brown bread. 



i^ ROQUEFORT ^ 

TWO tablespoonfuls Roque- 
fort cheese, two tablespoon- 
fuls of cream cheese, one quarter- 
teaspoon paprika. Rub smooth 
with two tablespoonfuls of cream. 
Use Kennedy biscuits. 

4i> RUSSIAN ^ 

SPREAD thin slices of Boston 
brown bread, buttered, with 
Neufchatel cheese. Spread also an 
equal number of slices, buttered, 
with finely chopped pimientos, 
mixed with mayonnaise dressing. 
Press together in pairs, with a crisp 
heart-leaf of lettuce between. 

4^ SPANISH <^ 

SPREAD buttered Graham 
bread with mustard, then with 
a layer of cottage cheese, and then 
with a layer of chopped olives 
mixed with mayonnaise. 

77 



«^ 12 M. <?♦ 

TO one Sierra cream cheese 
one half the quantity of 
butter and one drop of tabasco and 
a taste of Worcestershire. Beat to 
a cream and spread saltines ; sprin- 
kle paprika on top. 

^ VEDETTE ^ 

MIX equal parts of grated 
Swiss cheese and chopped 
English walnuts. Season with salt 
and cayenne. Brown bread. 

•^ WIGWAM ^ 

RUB the yolks of three hard- 
boiled eggs to a smooth 
paste. Mix in very slowly two 
tablespoonfuls of salad oil, stirring 
with a fork all the time. Add a 
little mustard, cayenne, and salt, 
and a tablespoonful of vinegar. 
When thoroughly mixed add a 
cup of grated cheese. 



79 



INDEX 



Page 



Aberdeen 


. 23 


Almond . . . . 


67 


Anchovy 


. ■ . 7 


Astoria . , 


7 


Aurora 


. 39 


Bacon . . . . 


39 


Bearnaise 


• 73 


Beef . . . . 


39 


Berne .... 


. 73 


Bicycle . . . . 


23 


Biscuit 


• 39 


Bohemian 


7 


Boston 


• 23 


Brand New- 


23 


Candied Cherries . 


• 57 


Caper . . . . 


25 


Caviar 


. 7 


Celery . . . . 


25 


Chestnut 


. . 67 


Chicken . . . 


41 


Club House . 


• 41 


Cocoanut 


57 


Corned Beef 


. 41 


Cottage . 


73 


Coventry 


• 57 


Crosse & Blackv^^ell 


43 


Crystallized Ginger 


• . 59 


Cucumber 


25 


Date .... 


. 59 


Easter . . , . 


19 


Eccles .... 


• 59 


Esthetic . . . . 


25 


Fonchonetts , 


. 59 


French . . . . 


9 


Fromage 


. 73 



81 



Grape 
'Green Pepper 

Gniyere . 

Harlequin 

Horseradish 

Imitation Pate 

Indian 

Japan . 

Lamb 

Lettuce 

Lobster 

Madras 

Maitre d' Hotel 

Maraschino , 

Mock Crab 

Mock Oyster 

Morrison 

Mosaic 

Mushroom 

Mutton 
'I Nasturtium 

Onion . 

Oriental . 

Oyster 

Pate de Foie Gras 

Paysanne 

Peanut 
^ Peanut Butter 

Pecan 

Picnic . 

Pinard 
C^ Plymouth 

Rambler . 

Ravigote Butter 

Ripe Olive 

Roquefort 

Russian . 

Salmon 

Sardine 



Page 
27 
27 

75 
7S 
27 
43 
43 

9 
45 
27 

9 
61 

45 
61 

75 
29 
45 

29 
29 

47 
29 
31 
61 
II 
47 
47 
67 
67 
69 

19 
49 
19 
77 
31 
31 
77 
77 
1 1 
II 



83 



Page 

Sausage . . . . '49 

Savory ..... 49 

Shad Roe . . . , .11 

Sheep's Tongue . . . 51 

Shrimp . . . . '13 

Smith 51 

X Sorrento . . . . ' S^ 

Spanish . . . . . "jy 

Spinach . . . , '33 

Surprise . . . . . 13 

Sweetbread . . . . • 5^ 

Swift's Premium . . . 53 

Tartare . . . . '33 

Tea 13 

Tomato . . . • • 33 

Tongue and Veal . . . 53 

Tourist . . . . 'IS 

Truffle 53 

Tutti-Frutti 61 

12 M. . . . . . 79 

Vedette 79 

Veranda ..... 63 

Violet 35 

Waldorf 35 

Walnut 69 

Watercress . . . . 35 

Wigwam , . . . -79 



85 



* 



I 



SEP 6 1901 



H98 



75 5b5 



\- 



.\ 







a K'l^^^ N. MANCHESTER, M ^ " ' " A ' „ „ „ ^A, 
%K^%^ INDIANA ■ O ^^ ,^^% "^^ 



LIBRARY OF CONGRESS 





007 117 194 2 f I 



